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Karahi - Afghani Lamb Curry


     Welcome to another Eat the World recipe challenge. This month we are traveling to Afghanistan via kitchen whisk, which sadly is the only real way to explore Afghanistan at the moment. I hear it looks similar to New Mexico, which I thought was beautiful. 

      Or that least that's what I started to write and then never got back to it. I had meant to get this ready for last month's Eat the World and life got in the way. But I wanted to share it anyway. 

Karahi Recipe
2 lb. lamb stew beef
oil to sear
5 cloves garlic
1-inch fresh ginger
6 Roma tomatoes, cut in half
1 tsp. coriander
1 tsp. chili
1 tsp. black pepper
2 tsp. garam masala, divideded
2 tsp. salt
1 tsp. fenugreek leaves

1 jalapeno
1-inch fresh ginger
Cilantro

Combine the first piece of fresh ginger, 5 garlic cloves, and 1 cup of water into a high-powered blender and blend until smooth. Set aside.

Heat the oil in a large pan. Add the lamb in batches, and sear until golden on all sides. Once all the meat is seared add it all back to the pan and add half the garlic and ginger water. Cook until it's reduced slightly, stirring to coat the meat with the mixture. Add the other half of the ginger water and stir to combine. 

Place the aroma tomatoes on top of the mixture, cut side down, and cover the pan. Simmer for 10 minutes. Remove the lid and lift the kinds off the tomatoes. Use a wooden spoon to crust the tomatoes some and then add the spices, only adding half of the garam masala. 

Cover and simmer for 60-90 minutes or until the lamb is tender. 

Turn the head off but leave the pan on the burner. Add the remaining garam masala and stir in. Top with the jalapeno and fresh ginger and cover. Leave for 5 minutes and then remove the lid and add the cilantro. Serve with rice or naan. 

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